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undergraduate thesis
Kontrola kvalitete uzoraka sladoleda na hrvatskom tržištu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:699936
Šarić, Nina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Šarić, N. (2020). Kontrola kvalitete uzoraka sladoleda na hrvatskom tržištu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:699936

Šarić, Nina. "Kontrola kvalitete uzoraka sladoleda na hrvatskom tržištu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:699936

Šarić, Nina. "Kontrola kvalitete uzoraka sladoleda na hrvatskom tržištu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:699936

Šarić, N. (2020). 'Kontrola kvalitete uzoraka sladoleda na hrvatskom tržištu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:699936

Šarić N. Kontrola kvalitete uzoraka sladoleda na hrvatskom tržištu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:699936

N. Šarić, "Kontrola kvalitete uzoraka sladoleda na hrvatskom tržištu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:699936

Metadata
TitleKontrola kvalitete uzoraka sladoleda na hrvatskom tržištu
Title (english)Quality control of ice cream samples on the Croatian market
AuthorNina Šarić
MentorMarina Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sladoled je djelomično ili potpuno zamrznuta namirnica koja se sastoji od mliječnih (ili bez njih) i nemliječnih sastojaka koji se dodaju u smjesu u svrhu podešavanja okusa, arome, boje, mirisa i konzistencije. Uz to industrijski sladoled sadrži aditive za stabilizaciju i emulgiranje smjese, vodu i zrak. U ovom radu provjeravala se kontrola kvalitete više različitih uzoraka sladoleda na način da im je određivan kemijski sastav, odnosno udio vode, masti, proteina i ugljikohidrata. Dobivene vrijednosti su uspoređivane s vrijednostima na poleđini pakiranja pojedinog uzorka. Analiza suhe tvari je pokazala najviše odstupanja u uzorcima 4 i 6 sa slanom karamelom i kikirikijem. Uzorci 3 i 4, odnosno okusi nougat i cookie dough imaju najmanji udio masti, dok uzorci 6 i 8 (kikiriki i badem) imaju najviši udio masti. Uzorci 6 i 8 s kikirikijem, odnosno bademom, imaju najviši udio proteina budući da su orašasti plodovi dobar izvor proteina. Uzorak broj 8 je na površini imao preljev od čokolade te se može zaključiti kako zbog toga ima najveći udio ugljikohidrata.
Abstract (english)
Ice cream is a partially or completely frozen food consisting of dairy (or without them) and non-dairy ingredients that are added to the mixture for the purpose of adjusting the taste, aroma, color, smell and consistency. In addition, industrial ice cream contains additives to stabilize and emulsify the mixture, water and air. In this work, the quality control of several different ice cream samples was checked by determining their chemical composition - the content of water, fat, protein and carbohydrates. The obtained values were compared with the values on the back of the package of each sample. Dry matter analysis showed the highest deviations in samples 4 and 6 with salted caramel and peanuts. Samples 3 and 4 that have the flavours of nougat and cookie dough have the lowest fat content, while samples 6 and 8 with peanuts and almonds have the highest fat content. Samples 6 and 8 with peanuts and almonds have the highest protein content since nuts are a good source of protein. Sample number 8 had a chocolate topping on the surface and it is the reason why it had the highest carbohydrate content.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:699936
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-24 12:07:24